30nov2013
Saturday, November 30, 2013
Legendary board game
30nov2013
Games galore
Abah went shopping...!
It was delivered at 11pm...
Yahoooo, we are trapped home this holidays.. haha
Castle Panic
Great game.
Really simple and keep you on your toes. Everyone love the taste of being a monster slayerrrrr....
Friday, November 29, 2013
Teddy cookies
Inspired by their YouTube videos.
Watch "How To Make Teddy Bear Cookies With Betty Crocker" on YouTube - https://www.youtube.com/watch?v=oBLxRaYo7Ck&feature=youtube_gdata_player
Tuesday, November 26, 2013
Fondant cuppiez
Monday, November 25, 2013
Shiny behind
Sunday, November 24, 2013
Nenek tercinta
A day of shopping with nenek.
So much old friends came by to say hello. It truly gives you that Kampung love aura!
Now she will be staying with cik Aim. Her brief days at Tampines was memorable indeed...
Wednesday, November 20, 2013
No front teeth
My sweet girl is growing up too fast
Tuesday, November 19, 2013
Bummer
Monday, November 18, 2013
Monday blues
Back to work today after the 2days MC on thurs Fri. Watched Kdrama till 2.30am ytd. Wearing bright and colorful to bring up my spirit...(loving the pattern shawls from CINTA)
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Unfortunately, I drove carelessly and brush my car with a bus. No matter how dainty I am, swearing F@#+ is the norm.. Haiz... I wasn't swearing to anyone but to the fact that I made a stupid move.
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I am fine car is fine too, just a scratch!
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Notice the bag of medications as my throat is still coarse and itchy. Also notice the bracelet that happen to match my shawl coz I am crazy like that..
Last Will
Sunday, November 17, 2013
Saturday, November 16, 2013
Suji Cookies
We bought a premix from AiLin at Tanjong Katong Complex and baked according to instructions. Then I realised there wasn't any!
It was a 1kg premix flour and need to add 400g of Ghee, 200g of ground almond and 1tsp of vanilla essence. I added 80g of sunflower seeds.
Simply put the dry ingredients in a bowl and stir before adding the wet ingredients. Stir with a wooden spoon is enough, no fancy machinery needed. Then make 1inch balls and place on baking tray. No greasing needed.
Baking at 150deg in Baby Beiling oven (+20deg for other ovens) for a good 18mins. I made half portion and got a good qty of 80-90 cookies.
It best when you bake their favourite cookies. The delightful face says ThankYou sincerely.
Friday, November 15, 2013
Best in English
AlhamduliLLah
Kakak has done us proud!
All your hardwork and Babah's perseverance had given you this sweet merit to enjoy. Well done love...
Custard puffs
Filled with custard, it was a taste of childhood memories..
Thursday, November 14, 2013
Ummi's bdae
Rahmatilah Bak & Ummi kami,
sebagaimana mereka mendidik kami sejak kami kecil lagi.." Amiin
Wednesday, November 13, 2013
Elisya's results
Here is Elisya's Pri1 year end results.
There are no exams for P1 they say..
Million thanx to my ummie who tutored her!
Tuesday, November 12, 2013
Macaron Woes
Tant Pour Tant ( French for half and half)
95g Almond meal
95g Icing sugar
~ Combine and sift both ingredients. Grind any bigger bits and never force thru the sift
180g Tant Pour tant
33g Aged egg whites (Aged for 3 days and leave overnight at room temp)
Gel/powder colouring (Never liquid)
90g Caster sugar
25g water
~ for boiling sugar
33g Egg whites (Aged for 3 days and leave overnight at room temp)
1/8 tsp Dry egg white powder sifted
Method: Boil caster sugar in water to a soft ball stage. when syrup boils at 115deg, start whisking the egg whites at medium speed till high speed -non stop. When it reaches 118deg, pour the syrup into the egg whites and continue to whisk at 2-3 mins high speed until cool or firm.
the deg reading doesn't quite make it. Just boil till sugar is slightly thick but not caramelised.
Mix TPT, egg whites and colouring into a bowl
Slowly fold in the meringue with little strokes possible into the dry mixture in three parts.
Put in a large piping bag with plain nozzle such as No 804 Phoon Huat's
Line parchment paper and pipe out rounds of ~1.25" in diameter
Tap the tray to flatten the macarons and allow bubble escape.
Let it dry for 45-60mins before pacing in the oven
Preheat oven at 125deg and bake for 20 mins until shells are hard and firm
Transfer macarons to a wire rack, place a parchment paper over it and let it completely cool before peeling off. Shells can be kept for 2 weeks but must put filling before 3rd day or the gooeyness will be gone. GOOD LUCK!!
Fillings
Strawberry Almond Cream - BEST Tasting!
125g butter at room temp
70g Icing sugar
80g Ground almonds (Oreo crumbs is good too)
1/2 tsp Strawberry flavour not essence (but vanilla essence is ok too)
Method: Beat butter using an electric beater until it becomes smooth and creamy.
Add icing sugar and beat again. Add ground almonds and beat until well mixed. Add strawberry flavouring.
Dark Chocolate Ganache
140g dark chocolate compound/couverture
100ml whipping cream (dairy) ~ Milac, Emborg, President
Method: Place the dark chocolate in a heat-proof bowl and set aside.
Bring the cream to boil over medium heat.
Remove from heat and pour over chocolate, stirring until melted.
Cool and keep in fridge to set.
~ the ready made chocolate cream at Phoon Huat taste so goooood...
Sunday, November 10, 2013
GE Run
Nur was with me, I had no idea she was a runner back in school. She practically bounce along the route. She sprinted in the last klick!
Met Nurul after 2km mark, she was unwell but manage to complete the run with Shabas. Just like my good fren Shana, they never run. In fact, Atta bet she couldn't even wake up for the run. Their sense of achieveness was the climax since these ladies are still breastfeeding! Kudos to all of them
My sweet cousin Syidah whom I didn't get to meet also completed her 21km. She struggled a bit since we hardly train this time but she still complete with that beautiful tingling feeling...
AlhamduliLLah
Saturday, November 09, 2013
Tuesday, November 05, 2013
Sunday, November 03, 2013
Pool Party
Time flies.. gatherings brings us together, reminiscing sweet memories. We are creating new moments for the lil ones now!Time flies.. gatherings brings us together, reminiscing sweet memories. We are creating new moments for the lil ones now!
Saturday, November 02, 2013
Whoopie Pie
Baking class at Zan's Treats.
Whoopie Pie
120g butter, add a pinch of salt if unsalted
160g caster sugar
2 eggs
190g plain flour
25g cocoa powder
1/2 tsp baking powder
Method : Cream the butter and sugar until light pale. Do the drop test.
Add teh eggs, one at a time and beat very well after each addition
Sift the flour, cocoa powder, baking powder and salt. Fold it into teh batter in 2 batches using a spatula
Pour the mix in piping bag with a big cut - no tips needed
Lay a parchment paper over the baking pan and pipe blobs of circles of your desired size
Wet your fore fingers and smooth the pointy tops
Preheat oven to 160deg & bake for 20 mins or until the cookie is firm not hard or dry
Remove and cool on wire rack
Sandwich the pies together with your preferred cream
Classic Buttercream
1 1/2 cups icing sugar (sifted)
125g unsalted butter
3 tbsp whipping cream
1 tsp vanilla flavour
pinch of salt
Method: Beat the icing sugar anb butter, starting on low to medium speed, until mixture is crumbly.
Add whipping cream, vanilla and salt, beat on high speed until smooth texture
Scrabble
Kids birthday cupcake
A gift for my good fren's kiddo today at a pool party. Unfortunately the cream melted! Must note the cake must suit the occasion. Fondant cupcake will be more appropriate.